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Oxidative Medicine and Cellular Longevity
Volume 2012 (2012), Article ID 627843, 9 pages
http://dx.doi.org/10.1155/2012/627843
An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
School of Life Sciences, Kingston University, Penrhyn Road, Kingston upon Thames KT1 2EE, UK
Received 10 February 2012; Accepted 14 March 2012
Academic Editor: David Vauzour
Copyright © 2012 Magali Chohan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
How to Cite this Article
Magali Chohan, Declan P. Naughton, Lucy Jones, and Elizabeth I. Opara, “An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs,” Oxidative Medicine and Cellular Longevity, vol. 2012, Article ID 627843, 9 pages, 2012. doi:10.1155/2012/627843